Continuing my exploration of teas and their uses in cocktails, I came up with this idea of not only infusing spirits with mint tea, but also combining the spirits. My inspiration for this came about as I was thinking of my favorite spirits and drinks. This last summer I had toyed with doing a remix of the mojito using gin, mint, and rosemary, but it never came to pass. Lately I have been mixing my 2 favorite spirits, gin and rum, to make a sort of gin/rum sour. So I thought, why not combine all of these ideas.
I started with the spirits, gin and rum, in a 4:3 ratio infused with morrocan, spearmint, and a little peppermint. I let it soak in for probably 6 hours. Mint doesn’t tend to get overly bitter when steeped, so I wasn’t really worried about that, I just soaked until the aroma was what I felt it should be.
400ml Tanqueray Rangpur (I used this for the lime flavor hoping that it wouldn’t limit me too much by having that additional flavor)
300ml Cruzan White Aged Rum
2 Tbsp Morrocan Mint Tea
2 tsp Spearmint
1 tsp Peppermint
Infuse mint in spirits for 4-6 hours, or until flavor profile is to your liking.
After I had this prepared, I was thinking through different ideas and I really had a hankering for some ice cream, so I thought I would mix up a substitute. This was a trial run and will need some tinkering, but here’s what I came up with.
Moroccan Mint Fix
1 1/2 oz Mint Liquor
1/2 oz Godiva chocolate liqueur
1 egg white
2 oz cream
Shake long and hard with ice, strain into cocktail glass and top with a splash of soda water
I liked the first attempt, but I thought that it was not quite bold enough. All in all a drink that was rich and creamy with some chocolate mint playing around the edges, but not exactly what I had tasted in my head. Originally I had omitted lime juice, fearing that it would be too much, but I think that the drink needs a little lime juice, as well as a little fresh mint to brighten up the flavors.
Give it a try and let me know what you think.